Roasted Root Vegetables With Cumin And Coriander Recipe

Name: Roasted Root Vegetables With Cumin And Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sweet potatoes, or yams peeled and cut into 1-inch pieces; 1/2 pound parsnips peeled and cut into 1-inch pieces; 1/2 pound rutabagas peeled and cut into 1-inch pieces; 1/2 pound turnip peeled and cut into 1-inch pieces; 2 tablespoons olive oil; 1 teaspoon cumin ground; 1 teaspoon coriander ground; 1/2 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 2 tablespoons cilantro chopped fresh

Servings: persons

1/2 pound sweet potatoes, or yams peeled and cut into 1-inch pieces
1/2 pound parsnips peeled and cut into 1-inch pieces
1/2 pound rutabagas peeled and cut into 1-inch pieces
1/2 pound turnip peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon cumin ground
1 teaspoon coriander ground
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons cilantro chopped fresh

1
Position a rack in the lower third of the oven and preheat to 400F (200C).
2
In a large bowl, combine the vegetables, olive oil, cumin, coriander and salt.
3
Toss well to coat.
4
Arrange the vegetables in a single layer on a large baking sheet.
5
Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes.
6
Sprinkle with the pepper, taste and adjust the seasoning.
7
Transfer to a serving dish and sprinkle with the cilantro.
8
Serve hot or at room temperature.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound sweet potatoes, or yams peeled and cut into 1-inch pieces, 1/2 pound parsnips peeled and cut into 1-inch pieces, 1/2 pound rutabagas peeled and cut into 1-inch pieces, 1/2 pound turnip peeled and cut into 1-inch pieces, and more.

Yes, Roasted Root Vegetables With Cumin And Coriander falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Cumin And Coriander

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